1 1/3 cups uncooked regular long grain white rice	3 cups water	3 tbsp. soy sauce
2 tbsp. dry sherry	2 tsp. cornstarch	1 garlic clove, minced
1 tbsp. oil	� lb. chicken breast strips	1 (1 lb.) pkg. frozen broccoli, carrots and water chestnuts
� lb. shelled, deveined uncooked med. shrimp, tails removed

1. Cook rice in 2 2/3 cups of the water as directed on package.
2. In small bowl, combine remaining 1/3 cup water, soy sauce, sherry, cornstarch and garlic; blend well. Set aside.
3. Heat oil in 12" skillet or wok over medium high heat until hot. Add chicken strips; cook and stir 3 to 4 minutes or until chicken is no longer pink.
4. Stir in frozen vegetables. Cover; cook 3 to 4 minutes or until vegetables are thawed, stirring once. Add shrimp. Cover; cook 3 to 4 minutes or until shrimp turn pink, stirring once.
5. Stir cornstarch mixture until smooth. Add to skillet; cook and stir until sauce is bubbly and thickened. Serve over rice.

Ingredient substitution:
Apple juice or chicken broth can be substituted for the sherry.

Kitchen tip:
To quickly thaw frozen shrimp, place them in a colander and run under cold water for several minutes. Transfer the shrimp to a paper towel lined plate to finish thawing and draining.

Serving size: � recipe
Calories: 410
Calories from fat: 50
Dietary exchanges: 3� starch, 1 vegetable, 2� lean meat, � fat OR 3� carbohydrate, 1 vegetable, 2� lean meat, � fat